Sunday Pot Roast

• 1 teaspoon dried oregano
• 1/2 teaspoon onion salt
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
• 6 medium carrots, peeled and cut into 1-1/2-inch pieces
• 3 large potatoes, peeled and quartered
• 3 small onions, quartered
• 1-1/2 cups beef broth
• 1/3 cup all-purpose flour
• 1/3 cup cold water
• 1/4 teaspoon browning sauce, optional

1. Combine first five ingredients; rub over roast. Cover; refrigerate overnight.
2. Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours.
3. Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.

oregano, onion salt, caraway seeds, pepper, garlic salt, pork loin, carrots, potatoes, onions, beef broth, flour, cold water, browning sauce

Taken from www.tasteofhome.com/recipes/sunday-pot-roast/ (may not work)